Long Island Cheese Pumpkin Risotto

Introduction

Chef Fabrizio Facchini’s comforting risotto recipe highlights the creamy sweetness of Long Island Cheese Pumpkin, a heritage squash variety. Combined with fresh vegetable stock, rich butter, wine, and crispy pancetta, it’s a perfect fall meal.

Ingredients

Vegetable Stock

• 1 onion, halved (unpeeled)

• 2 large carrots, halved

• 2 celery stalks, halved

• 2 garlic cloves, smashed

• 2 sprigs rosemary

• 1 small bunch thyme

Pumpkin Purée

• 1 Long Island Cheese Pumpkin (4 lbs), peeled and diced

• Olive oil, salt, and pepper

Crispy Pancetta

• 5 slices flat-cured pancetta

Risotto

• 2 shallots, diced

• ½ lb (2 sticks) butter, cubed

• 2¼ cups Carnaroli rice

• 1 cup Chardonnay

• ½ cup grated Parmigiano-Reggiano

• Vegetable stock and pumpkin purée from above

• Olive oil, vincotto (optional), salt, and pepper

Steps

1. Make vegetable stock by simmering onion, carrots, celery, garlic, rosemary, and thyme in water for 2 hours. Strain and keep warm.

2. Roast pumpkin at 375°F in foil with olive oil, salt, and pepper until tender (25–30 min), then broil briefly. Simmer roasted pumpkin in stock for 10–15 min, cool, and purée. Keep warm.

3. Bake pancetta at 375°F until crispy, drain, crumble, and set aside.

4. In a large pan, melt ¼ lb butter over medium heat. Add shallots and cook 2–3 min.

5. Stir in rice, toast lightly, then deglaze with Chardonnay until mostly absorbed.

6. Gradually add stock and pumpkin purée, one ladle at a time, stirring constantly, until rice is creamy and al dente.

7. Remove from heat, stir in remaining butter, cheese, and olive oil. Season to taste.

8. Plate risotto, drizzle with more pumpkin purée and vincotto if desired, and top with crispy pancetta. Serve warm.